For the quiches I used my standard recipe, but without a crust. Here is what I do.

Butter the inside of a deeper pie plate and set oven temp at 325.

Layer ingredients to flavor your quiche in the bottom.

Last night one quiche had crumbled smoked salmon (about a cup) and sliced scallions on top. The other had sliced cooked butternut squash( 1cup), chopped walnuts (1/2 cup), crumbled blue cheese(1/4 cup) and torn fresh spinach (i/2 cup) The recipe actually called for using yam and then instead of spinach, to use sea asparagus or stinging nettle, and rockweed a type of seaweed.

Mix eggs, sugar and vanilla in mixing bowl. Melt Butter and chocolate together in double boiler then add to mixing bowl. Fold in flour. Place in greased ramekins and bake at 450 for 8-12 minutes. Here is a link to the video where we got the recipe; its a pretty simple baking process. The guy is quite a piece of work… Bruno Albouze – Molten Chocolate Cake

Spicy Thai Chicken – From Ann

In a blender or food processor add:

¾ C. Creamed Coconut Milk

3 TBS. Lime Juice

3 TBS. Soy Sauce

8 sprigs of Cilantro (I used more)

3 Cloves of Garlic

3 Lg Green Onions

3 Anchovy Fillets

Corriander to taste (aprox. 1 TSP.)

Make Skewers or just keep Chicken Breasts whole. Add above marinade and refrigerate for at least 2 houes. Grill chicken and brush with marinade.Heat remaining marinade to a boil and serve as a dipping sauce

Kay’s delicious berry liqueur – February 2014

Use a wide mouth quart jar, fill it half way with sugar cubes (be sure to use cubes). Fill with fresh berries (blackberries and raspberries work well) and mash down. Fill with vodka, put lid on jar. Store for 8-12 weeks. Give the jar a shake about once a week. Strain through a strainer and then through cheesecloth lined funnel. Pour into a clean bottle and enjoy.